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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Pan-Roasted Salmon

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Yield:: 4 servings.

Level:: Easy

Ingredients

Cilantro Pesto:

2 cups cilantro leaves
2 tablespoons pumpkin seeds
2 cloves garlic
3 tablespoons fresh lime juice
1/2 cup olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper

White Bean Broth:

6 cups fish stock
2 ancho chiles, soaked, seeded and julienned
1 cup cooked white beans
3 shallots, roasted, peeled and sliced thinly
1 tablespoon honey
Salt and pepper

Salmon:

Four 6 ounce salmon fillets
Olive oil
Salt and pepper

Sauteed Kale:

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
Salt and pepper
2 tablespoons red wine vinegar

Directions

For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.

For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.

For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.

For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

My Private Notes

Name: Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale
Yield: 4 servings.
Ingredients: 2 cups cilantro leaves; 2 tablespoons pumpkin seeds; 2 cloves garlic; 3 tablespoons fresh lime juice; 1/2 cup olive oil; 1/4 cup freshly grated parmesan cheese; Salt and pepper; 6 cups fish stock; 2 ancho chiles, soaked, seeded and julienned; 1 cup cooked white beans; 3 shallots, roasted, peeled and sliced thinly; 1 tablespoon honey; Salt and pepper; Four 6 ounce salmon fillets; Olive oil; Salt and pepper; 1 1/2 pounds young kale, stems and leaves coarsely chopped; 3 tablespoons olive oil; 2 cloves garlic, finely sliced; 1/2 cup vegetable stock or water; Salt and pepper; Salt and pepper; 2 tablespoons red wine vinegar